2 (10 oz.) pkg. frozen chopped broccoli
1 (10 3/4 oz.) can condensed cream of chicken soup
1/4 c. chopped onion
1/2 c. milk
1/4 c. water
2 c. shredded cheddar cheese (8 oz.)
1 c. quick-cooking rice

Cook broccoli and onion in boiling salted water in medium saucepan for 5 minutes; drain well. Thoroughly mix soup, milk, water, and shredded cheese in bowl. Stir in uncooked rice and the drained broccoli-onion. Place in 2 quart casserole dish. Bake in 350 degree oven, uncovered, for 45 minutes, stirring once. Let stand 10 minutes before serving. Serves 10 to 12.